Leftover Oatmeal Cake with Apples

And what I mean by that is that the oatmeal is leftover, not the cake. Hey look! I finally cooked something. Actually, it started when my Sweetie made oatmeal for breakfast and absent-mindedly cooked an extra cup*. Well, you can't waste that. Plus there are all those apples in the cold cellar...



1/4 cup sunflower seed oil
1/4 cup unsalted butter
1 cup sugar or Sucanat
3 extra-large eggs
2 cups cooked oatmeal

2 cups whole spelt flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon salt

4 large apples, peeled and diced

Cream the oil and butter with the sugar or Sucanat. Beat in the eggs, one at a time, then the cooked oatmeal until well mixed.

Preheat the oven to 350°F, and grease a 9" x 13" baking pan.

Stir together the flour, baking powder, cinnamon, nutmeg and salt.

Peel, core and dice the apples.

Mix the dry ingredients into the wet ingredients. Stir in half the apples, then spread the batter in the prepared baking pan. Sprinkle the remaining apples over the top and press them into the batter gently.

Bake the cake for 40 to 45 minutes, until an inserted toothpick comes out clean. Serve warm or at room temperature.


*That's a clue.




Last year, I was cooking up a storm around now. There was Horace's Tagliatelle (good stuff!) and Pumpkin Custard, as well as Spicy Roast Butternut Squash and Lentil Loaf with Carrots. Hell, it was all good stuff.